Best 2 Salsa Tatemada Norte Recipes

Salsa tatemada norte is a traditional Mexican salsa that is known for its smoky and spicy flavor. Made with roasted tomatoes, onions, garlic, and chiles, this salsa is a staple in many Mexican households and is often served with tacos, burritos, and other Mexican dishes. With its unique flavor and versatility, salsa tatemada norte is sure to impress any palate. If you're looking for a delicious and authentic Mexican salsa, then you've come to the right place. In this article, we'll provide you with the best recipe for salsa tatemada norte, so you can enjoy this flavorful salsa in the comfort of your own home.

Here are our top 2 tried and tested recipes!

CARNE ASADA LORENZA

Carne Asada Lorenza image

For centuries, Sonoran carne asada tacos have traditionally been assembled in flour tortillas. However, the corn tortilla, salted and crisped on the same grill that cooks and seasons the meat, has been added to the mix, creating a crunchy open taco called the Carne Asada Lorenza. Not only is it a sight to behold, but it has become such a favorite that it's starting to rival the flour tortilla taco. Once the corn tortilla is seasoned and grilled, it is slathered with refried beans, mounted with copious amounts of melty cheese, and placed back on the grill for the cheese to ooze all over. The taco base becomes a sumptuous bed for the carne asada. Finish it with fire-roasted salsa and guacamole, and you will see what the Lorenza hype is all about.

Provided by Pati Jinich

Categories dinner, meat, tacos, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/4 large white onion, for cleaning the grill
Beef fat (cut from the meat, if fatty), tallow or vegetable oil, for greasing the grill
2 pounds chuck roll, sliced into 1/2-inch steaks
2 pounds top sirloin, sliced into 1/2-inch steaks
4 teaspoons kosher or sea salt (about 1 teaspoon per pound of meat), or to taste, plus more for salting tortillas
12 corn tortillas
Frijoles de Fiesta (Fiesta Refried Beans) (see recipe)
12 ounces asadero, quesadilla, Monterey Jack or Oaxaca cheese, grated (about 3 cups)
Salsa Tatemada Norteña (Fire-Roasted Salsa) (see recipe)
Chile Verde Guacamole (see recipe)

Steps:

Start a charcoal or gas grill, and get it very hot. For gas, set to high heat. For charcoal, grill is ready when coals are red but entirely covered with gray ash, and you can hold your hand about 5 to 6 inches above the coals for only about 4 to 5 seconds before it becomes too hot.
Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over it. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)
Working in batches if needed to avoid crowding, place the meat over the hot grill. Season the meat generously with salt on top right before throwing it on the grill, salt-side up. (Alternatively, sprinkle the salt on top of the meat once it's on the grill.)
Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip to the second side and grill for another 3 to 4 minutes for medium. Remove the meat and place in a lidded dish or container. Cover the cooked meat while you grill the remainder. Allow the meat to rest for at least 5 minutes.
One by one, take out the pieces of meat and cut into about 1/2-inch dice, placing them back in the same lidded dish and covering until the meat has been chopped.
If using gas, reduce the heat of the grill to medium. Brush the corn tortillas with water and sprinkle or rub with salt to taste on both sides. Place on the grill - if using charcoal, place them over indirect heat - and let them toast for about 2 to 3 minutes per side, depending on how hot the grill is, until lightly browned and crisped on both sides.
Remove the crisp tortillas from the grill, slather each one with a couple tablespoons of refried beans on one side and cover the beans with 1/4 cup shredded cheese.
Place them back on the grill, cheese-side up, and cook until cheese has completely melted and corn tortillas have browned darker and crisped further, about 3 to 4 minutes. Remove from the grill, place on a platter, top with a generous amount of diced meat and bring to the table. Let your guests top with salsa and guacamole to their liking.

SONORAN CARNE ASADA TACOS

Sonoran Carne Asada Tacos image

If you're trying to replicate the carne asada experience in Sonora, there are rules to follow: Diezmillo (chuck roll) and palomilla or aguayón (top sirloin) are the traditional meats of choice. The first brings a deep beef flavor and a sturdy chew, while the second has a milder taste and a tender bite. Use one or the other, or a combination. Either way, they need to be sliced to 1/2-inch thickness, grilled over high heat, and seasoned with a generous amount of salt - and only salt - right as they are thrown on the grill. They should be flipped just once, when meat juices rise and start to bubble, allowed to rest covered, and then thinly sliced or diced into bite-size pieces. There is no carne asada just for the meat, though the meat turns out as tasty as can be, but it should end up in a taco that should have trouble closing (with its proper accompaniments of refried beans, guacamole and salsa) and should be eaten in good company.

Provided by Pati Jinich

Categories dinner, lunch, meat, tacos, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1/4 large white onion, for cleaning the grill
Beef fat (cut from the meat, if fatty), tallow or vegetable oil, for greasing the grill
2 pounds chuck roll, sliced into 1/2-inch steaks
2 pounds top sirloin, sliced into 1/2-inch steaks
4 teaspoons kosher or sea salt, or to taste (about 1 teaspoon per pound of meat)
Frijoles de Fiesta (Fiesta Refried Beans) (see recipe)
Salsa Tatemada Norteña (Fire-Roasted Salsa) (see recipe)
Chile Verde Guacamole (see recipe)
12 to 16 large (8-inch) flour tortillas

Steps:

Start a charcoal or gas grill, and get it very hot. For gas, set to high heat. For charcoal, grill is ready when coals are red but entirely covered with gray ash, and you can hold your hand about 5 to 6 inches above the coals for only about 4 to 5 seconds before it becomes too hot.
Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over the grill. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)
Working in batches if needed to avoid crowding, place the meat over the hot grill. Season the meat generously with salt on top right before throwing it on the grill, salt-side up. (Alternatively, sprinkle the salt on top of the meat once it's on the grill.)
Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip to the second side and grill for another 3 to 4 minutes for medium. Remove the meat and place in a lidded dish or container. Cover the cooked meat while you grill the remainder. Allow the meat to rest for at least 5 minutes.
One by one, take out the pieces of meat and cut into about ½-inch dice, placing them back in the same lidded dish and covering until all the meat has been chopped.
Before the meat is brought to the table, make sure the refried beans are hot. Set them on the table along with the salsa and guacamole, in separate bowls.
Reduce the heat of the grill to medium if using gas, or, if using charcoal, set the flour tortillas on a cooler part of the grill. Heat the flour tortillas about 1 minute or so per side, until puffed, lightly browned and completely heated through. Keep warm in a clean kitchen towel or tortilla warmer and bring to the table.
To assemble the tacos, a common practice is to grab a warm flour tortilla, spread some refried beans on the middle, add a generous amount of meat, then add salsa and guacamole on top to taste - but everyone can choose how they want to build or eat their tacos. (If the taco doesn't easily close, your assembly was successful!)

Tips for Making the Best Salsa Tatemada Norte:

Use ripe, fresh tomatoes: The riper the tomatoes, the sweeter and more flavorful the salsa will be.
Roast the tomatoes and chiles: Roasting the tomatoes and chiles brings out their natural sweetness and smokiness.
Use a variety of chiles: Different chiles will give the salsa a different level of heat and flavor. Experiment with different types to find your perfect blend.
Don't over-blend the salsa: A slightly chunky salsa is best. Over-blending will make it too smooth and watery.
Season to taste: Add salt, pepper, and lime juice to taste. You can also add other seasonings, such as cumin, oregano, or cilantro.

Conclusion:

Salsa Tatemada Norte is a delicious and versatile salsa that can be used as a condiment, dip, or marinade. It's perfect for adding a pop of flavor to your favorite Mexican dishes. With its smoky, roasted flavor and just the right amount of heat, this salsa is sure to be a hit at your next party or gathering. So next time you're looking for a delicious and easy-to-make salsa, give Salsa Tatemada Norte a try. You won't be disappointed!